lect 13 ALGAE & MICROALGAE

Cultivated microalgae:

Spirulina and Chlorella (nutritinal supplements)

Seaweeds are traditionally consumed in Asia but in western

as sea vegetables used as sources of gelling or thickening agents.

complex polysaccs in algae may be digested by

bacteria in gut since enxymes need for digestion

The cell walls of sea vegetables or marine algae are rich in sulfated polysaccharides (SPs) such as

carrageenans in red algae,

seaweed and land plants differ in so seaweed may be induced

diertary fiber that differ chemically + physicochemically from land plants w/ different physiological effects

what are micro and macro algae made out of micro aka macro aka

eukaryotic organisms (uni or multicell) Microalgae are often referred to simply as algae. Macroalgae, on the other hand, are better known as seaweed

PROTEIN-- amino acids from algae is high + accoridng to the WHO/FAO it is comparable to that of proteins algae-based products could become

from egg, soy and wheat a sustainable alternative to meat, milk or eggs.

Quality of protein and lipid in seaweeds is acceptable comparing with other diet vegetables mainly due to their high content

in essential amino acids and their relative high levels of unsaturated fatty acids

algae is rich in found in origin water type posionious water type

iron coastal regions marine freshwater

omega-3 acids in fish comes from what and where

microalgae consumed at the bottom of the food pyramid and gradually passed up to the fish at the top.

Carbohydrates--Algae can also store large amounts of carbohydrates in

starch grains and in their cell walls.

most of them are autotrophic, which means where did they inherit their photosynthetic apparatus

they can harvest carbon dioxide from the atmosphere and convert it to organic matter. cyanobacteria

sea veg examples

wakame chlorella nori dulse spiriulina help